Roasted Acorn Squash Soup

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Start to finish: 50 minutes
Impresses: 4

Ingredients

3 large acorn squash
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 shallot, diced
3 cloves garlic, minced or pressed
3 cups vegetable stock
6-8 fresh sage leaves
1 sprig fresh thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground cayenne
pepper
12-ounce can evaporated milk

Method

Heat oven to 400 F, and line a baking sheet with parchment paper. Slice the acorn squash in half and remove the seeds. Drizzle the squash lightly with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, or until the flesh is soft. Remove from oven and set aside.

In a large stock pot over medium heat, lightly saute diced shallot and garlic in olive oil for 3-5 minutes, or until fragrant and lightly browned. Add the vegetable stock, herbs and spices. Scoop the roasted squash out of the skin and add to the pot. Then, bring to a simmer.

Add the evaporated milk and simmer for 5 minutes. Use an immersion blender to blend the soup until smooth and creamy.